Tuscan wild boar ragu with pappardelle pasta

• 500 g wild boar (1.1lbs) you can also use pork
• 400 g pappardelle pasta (14oz)

for Marinade

• 1 onion peeled and halved
• 1 carrot washed and cut into large pieces
• 1 celery stalk washed and cut into large pieces
• 2-3 bay leaves
• 2 teaspoon juniper berries
• 2 cloves of garlic peeled
• 1 prig rosemary
• 1 lt red wine I used Chianti. Merlot, other Sangiovese, Montepulciano or Valpolicella are good choices too.
• ground black pepper

For the sauce

• 500 g tomato passata or peeled tomatoes (1.1lbs)
• 1 onion peeled and finely chopped
• 1 carrot washed and finely chopped
• 1 celery stalk washed and finely chopped
• 2 bay leaves
• 2 garlic cloves peeled
• 3-4 tablespoon extra virgin olive oil
• 1 glass red wine
• salt for pasta and to taste
• black pepper to taste